become one of my family's favorite's. I follow the recipe for the faithfully.
about a dozen 2-1/2-inch biscuits.
1 recipe Multi-Purpose Baking Mix
2 tsp. chopped fresh thyme
3/4 cup grated cheese, such as Cheddar, Asiago, or Parmesan,
or a mix
1 large egg
1-1/4 cups buttermilk; more if needed
Heat the oven to 375°F. In a bowl, combine the Baking Mix,
the thyme, and 1/2 cup of the cheese.
egg into the buttermilk and stir briefly with a fork to combine.
shallow well in the dry mix and pour in the buttermilk.
With as few
strokes as possible, stir until the mixture is just combined.
be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. at
Generously flour a counter and turn the dough out onto it;
it will be shaggy and very soft.
bits in the bowl onto the mound of dough.
Flour your hands.
mixture into a very loose rectangle with the short side nearest you.
bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold
the bottom third over the center third, and then the top third over the center,
as if folding a business letter.
Pat down to
shape another rectangle, turn it so the short side is nearest you, and repeat
again into more of a square shape, 3/4 inch thick and about 8-1/2 inches
pastry brush, brush off any excess flour.
the biscuits with 2-1/2-inch round cutter.
scraps, press them together lightly, and punch out more biscuits until all the
dough is used.
Bake on an
ungreased baking sheet (or one lined with parchment) for 15 minutes.
the oven rack, quickly sprinkle the biscuits with the remaining cheese, and
continue baking until lightly browned on top, about 10 minutes.
If you want plain biscuits, just leave out the cheese and
information (per serving): Size: per 2 1/2-inch biscuit, Calories (kcal): 270,
Fat (kcal): 14, Fat Calories (g): 130, Saturated Fat (g): 9, Protein (g): 7,
Monounsaturated Fat (g): 4, Carbohydrates (mg): 27, Polyunsaturated Fat (mg):
1, Sodium (g): 400, Cholesterol (g): 55, Fiber (g): 1.